Know what’s on your plate
Remoulade sauce
Calories & nutrition facts
diluted with sour cream
Nutrition facts
Per 100 g% DV- Calories 288 kcal —
- Protein 4.5 g 9%
- Carbohydrate 2.5 g 1%
- Fat 29 g 37%
- Saturated fat 4.1 g 21%
- Fibre 0.3 g 1%
- Sugars 2.5 g —
Similar foods
Questions about Remoulade sauce
What is Danish remoulade sauce made from?
It’s a mayonnaise-based sauce with finely chopped pickled vegetables, usually gherkins, plus mustard and curry seasoning. Turmeric often gives it its familiar yellow colour.
What do you serve remoulade sauce with?
Danish-style remoulade is good with battered fish, fishcakes and fish-finger sandwiches. In Denmark it’s also served on open rye-bread sandwiches, often with fried fish.
How do you make remoulade sauce at home?
Stir finely chopped gherkins and capers into mayonnaise with a little mustard, curry powder and lemon juice. Leave it in the fridge for about 20 minutes so the flavours mingle.
How do you stop homemade remoulade sauce going watery?
Drain chopped gherkins and capers well, then pat them dry before stirring them into thick mayonnaise. Chill the sauce before serving.
How long does homemade remoulade sauce keep in the fridge?
Keep it covered and use it within two days. If you make the mayonnaise with raw egg, use pasteurised egg or British Lion eggs.
Can you use tartare sauce instead of remoulade?
Yes, especially with fish. Tartare sauce has a similar mayonnaise, pickle and caper base, but usually tastes more herby and tangy, while Danish remoulade has a distinctive curry flavour.
Is remoulade sauce the same as celeriac remoulade?
No. Danish remoulade is a condiment; celeriac remoulade is a French-style salad of finely shredded celeriac mixed with a mustardy mayonnaise dressing.
Source: BLS (Germany) X347160 · per 100 g · carbohydrate per EU label, fibre excluded
